Time.—From 20 to 25 minutes. Average Cost4½d. Sufficient for 1½ pints.
2184.—CHERRY CREAM ICE. (Fr.—Glace à la créme de Cerises.)
Ingredients.—1 pint of custard No. 2, ¾ of a lb. of ripe cherries, 2 ozs. of castor sugar, the juice of 1 lemon, 1 tablespoonful of Kirschwasser or other liqueur, carmine.
Method.—Stone the fruit, crack the stones, take out the kernels, place both cherries and kernels in a basin, add the sugar, lemon-juice, Kirschwasser, cover, and let the preparation stand for ½ an hour. Then pour all into a copper stewpan, add ½ a pint of water, cook until the cherries are tender, and rub through a fine sieve. Add the prepared custard and a few drops of carmine, and freeze as directed (see p. 988).
Time.—About 2 hours. Average Cost, 1s. 3d. to 2s. Sufficient for 7 or 8 persons.
2185.—CHOCOLATE BOMBE, WITH FRUIT. (Fr.—Bombe au Chocolat à la Printanière.)
Prepare a bomb of chocolate cream ice, and fill the interior with cream sweetened, slightly stiffened with gelatine, and mixed with halved or quartered strawberries.
2186.—CHOCOLATE CREAM ICE. (Fr.—Glace au Chocolat.)
Ingredients.—4 ozs. of chocolate, 1 pint of custard No. 1 or 2, 1 gill of milk, ½ a gill of cream, sugar.
Method.—Prepare the custard as directed. Dissolve the chocolate in the milk, sweeten to taste, and strain it into the custard. Let the mixture cool, then add the stiffly-whipped cream, and freeze (see p. 988).
Time.—About 40 minutes. Average Cost, 1s. 5d. to 2s. Sufficient for 7 and 8 persons.
2187.—CIDER ICE. (Fr.—Glace au Cidre.)
Ingredients.—1 pint of cider, 1 pint of syrup No. 2231, ½ a pint of unsweetened apple pulp, the juice of 3 lemons.
Method.—Mix all the ingredients together, boil up, pass through a fine sieve, and, when cold, freeze as directed (see No. 988). The ice may be coloured pale green or pink by adding a few drops of either spinach extract or carmine.
Time.—About 2 hours. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons.